Delicious Butternut Squash Crust Recipe for a Healthy Meal

Picture this: a crispy, cheesy pizza with a crust that’s guaranteed to make your taste buds dance with delight. Now imagine that crust made entirely from butternut squash—the ultimate fall-inspired recipe. This is exactly what you are going to get with my Fall Harvest Pizza With Butternut Squash Crust Recipe.

This recipe features layers of mildly spicy olive oil, cheddar cheese, kale, apples, roasted butternut squash, sweet potatoes, and caramelized onions atop an ingenious crust made from roasted butternut squash. It’s not only delicious and satisfying—it is also gluten-free!

As a culinary explorer, I’ve always enjoyed experimenting in the kitchen and creating new recipes. This fall-inspired pizza is one of my favorites because it showcases the flavors and ingredients of the season in a unique way. My inspiration for this recipe came from Tieghan Gerard, the creator of Half Baked Harvest. Her original recipe featured delicata squash crust topped with a variety of toppings. I decided to put my spin on it by exclusively using butternut squash and varying the toppings.

Whether you are looking for a cozy weekday meal or a fun dinner party idea that will blow your guests’ minds away, my Fall Harvest Pizza With Butternut Squash Crust Recipe ticks all the boxes. So let’s get cooking!

Why You’ll Love This Recipe

Fall Harvest Pizza With Butternut Squash Crust
Fall Harvest Pizza With Butternut Squash Crust

If you are looking for a fall-inspired recipe that is both unique and delicious, you will love this Fall Harvest Pizza with Butternut Squash Crust Recipe. This pizza recipe takes your standard pizza to the next level with its creative use of butternut squash as the crust.

Not only is the crust gluten-free, but it also adds a sweet flavor to the pizza that pairs perfectly with savory fall toppings. The layers of mildly spicy olive oil, sharp cheddar cheese, kale, apples, roasted butternut squash, delicata squash, caramelized onions, and pork sausage come together to create a symphony of flavors that will awaken your taste buds.

This recipe features a combination of roasted vegetables — yukon gold potatoes, sweet potatoes, red bell pepper, brussels sprouts – along with cherry tomatoes and sage leaves baked on top. Thoroughly seasoned with salt and pepper and drizzled with a sherry wine vinegar dressing that complements all the flavors perfectly.

You don’t have to be a master chef in order to make this pizza. It made simple, yet elegant enough to impress your dinner guests. Not to mention you can even customize the toppings based on what you have on hand or dietary restrictions.

Trust us when we say this Fall Harvest Pizza with Butternut Squash Crust Recipe is worth trying at least once. You may just find yourself coming back to it again and again throughout the fall season.

Ingredient List

“This pizza will have you falling for fall flavors”

Fall Harvest Pizza With Butternut Squash Crust Recipe

This fall-inspired recipe features a delicious crust made of roasted butternut squash that is topped with roasted vegetables and flavorful cheese. Below are the ingredients you’ll need to create this tasty pizza:

  • 1 medium butternut squash, peeled and seeded, cut into 1/2-inch cubes
  • 4 teaspoons olive oil
  • Salt and pepper to taste
  • 1 (16 oz) pizza dough, prepared according to package directions (gluten-free if desired)
  • 1/2 cup apple butter
  • 1 medium red onion, thinly sliced
  • 1 medium apple, thinly sliced
  • 1/2 cup cooked pork sausage
  • 1/2 cup blue cheese, crumbled
  • 1/2 cup shredded sharp cheddar cheese
  • 2 cups chopped kale
  • 1/2 cup diced sweet potato, roasted
  • 1/2 cup diced yukon gold potato, roasted
  • 1/4 cup diced red bell pepper
  • 1/4 cup sliced cherry tomatoes
  • handful of sage leaves, torn

For the dressing:

  • 2 tablespoons sherry wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper to taste

This pizza recipe is perfect for using up all those fall harvest vegetables like squash, sweet potatoes, and apples. It’s a unique way to enjoy pizza night while also getting all those tasty nutrients your body needs.

The Recipe How-To

Now it’s time to dive into the recipe and learn how to make this Fall Harvest Pizza with Butternut Squash Crust. Follow the instructions below and become a culinary explorer in your own kitchen.

For the Butternut Squash Crust

  • 1 small butternut squash
  • 1/2 cup of Almond flour
  • 1/2 cup of Oat flour
  • Salt and pepper to taste


  • 1 cup of kale leaves
  • 1 cup of sliced Brussels sprouts
  • 1/2 cup yellow onions
  • Cherry tomatoes, halved
  • Fresh sage leaves, chopped
  • Crumbled blue cheese
  • Olive oil, for drizzling


Preheat the oven to 425F.

Making the Butternut Squash Crust

  1. Cut the butternut squash in half and remove the seeds.
  2. Peel the squash using a vegetable peeler and chop it into small pieces (about 1/2 inch cubes).
  3. Boil the squash until tender.
  4. Drain water from boiled squash.
  5. Transfer cooked squash in a food processor with Almond flour, Oat flour and salt & pepper. Process until fully combined.
  6. Spread mixture onto a baking sheet lined with parchment paper about an inch thick crust size.
  7. Bake for 15 minutes or until golden brown.


  1. In a skillet, heat olive oil.
  2. Cook sliced Brussels sprouts, yellow onions over medium heat for several minutes until tender.
  3. In another bowl, toss sliced kale with olive oil.
  4. After removing crust from oven, top with pizza sauce, grilled Brussels sprouts, caramelized onions, cherry tomatoes, chopped sage leaves and crumbled blue cheese evenly throughout the crust.
  5. Return pizza back to your oven and bake for additional 10-15 minutes until cheese is slightly melted.


It’s time to enjoy your very own Fall Harvest Pizza with Butternut Squash Crust by cutting it into slices with a sharp knife or pizza cutter just like what Trader Joe’s does! You can serve it as an appetizer or as main dish for dinner paired with a glass wine like Chardonnay or Sauvignon blanc.

This recipe is truly one of a kind because not only is it gluten-free but also incorporates seasonal vegetables as toppings creating new layers of flavors that blend together perfectly on this delicious pizza made right at home!

Substitutions and Variations

When it comes to pizza, customization is the name of the game. Luckily, this fall harvest pizza with butternut squash crust recipe is no exception. Here are some substitutions and variations you can make to create a unique pizza pie that speaks to your taste buds.

For those who want to switch up the protein source or make it vegetarian, feel free to swap out the pork sausage for a vegetarian sausage or protein of your choice. Tofu crumbles or chickpeas can be a great protein alternative too.

Instead of blue cheese, you can try using feta, goat cheese or even Parmesan cheese for a different tangy bite.

If you’re not a fan of sage leaves, swap them out for thyme or rosemary. These herbs pair well with butternut squash and will give the pizza an aromatic flavor.

For those who don’t have sherry wine vinegar on hand or don’t like its flavor profile, apple cider vinegar or balsamic vinegar make great substitutes.

If you prefer a gluten-free crust, swap the pizza dough for a gluten-free crust recipe. A cauliflower crust would also work well in this recipe.

For vegetables, feel free to add delicata squash or acorn squash in addition to roast butternut squash. Brussels sprouts and kale can also be swapped out for other fall vegetables like mushrooms, winter squash or red onions.

Lastly, if you’re feeling adventurous with toppings, prosciutto or caramelized onions pair nicely with this harvest pizza base. Ultimately, there’s plenty of room for experimentation here so let your creativity run wild!

Serving and Pairing

This Fall Harvest Pizza with Butternut Squash Crust is an excellent dish to serve at any fall-inspired gathering, including Thanksgiving dinner or a casual weekend get-together with friends.

The pizza’s sweet and savory flavors pair well with a variety of sides and beverages. A hearty soup or salad that complements the roasted vegetables in the pizza would make an ideal accompaniment. I suggest serving this pizza alongside a warm butternut squash soup or a kale salad dressed with sherry wine vinegar and topped with crispy prosciutto.

To drink, a full-bodied red wine like a Cabernet Sauvignon would balance nicely with the rich flavors of the pizza. For beer lovers, a brown ale or pumpkin ale would be a great choice as well. If you’re looking for something non-alcoholic, apple cider or ginger beer would be refreshing options.

This Fall Harvest Pizza also makes for excellent leftovers for the following day’s lunch or dinner. Its toppings are versatile enough to accommodate many variations. Experimenting with different toppings to create unique pizzas, such as mushrooms or other winter squash, could also be fun ways to enjoy this recipe beyond its original form.

Regardless of how you choose to serve this dish, one thing is certain: your guests will be impressed by your culinary skills and blown away by its delicious taste!

Make-Ahead, Storing and Reheating

One of the best things about this Fall Harvest Pizza with Butternut Squash Crust recipe is that it can be made ahead of time and stored for later. You can prepare the crust and toppings separately and combine them when you’re ready to bake the pizza.

To store the unbaked pizza, tightly wrap it in plastic wrap or aluminum foil and refrigerate it for up to one day. If you want to store it for longer, you can freeze it for up to two months. Just make sure to thaw it in the refrigerator for a day before baking it.

If you have any leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat the pizza, place it in a preheated oven at 350°F for about 5-10 minutes, or until heated through.

Keep in mind that because this recipe features roasted vegetables, reheating the pizza may cause some sogginess or loss of crispness on the crust. However, if you have a toaster oven, you can reheat each slice individually to help maintain its texture.

Overall, this Fall Harvest Pizza with Butternut Squash Crust recipe is easy to store and reheat. This makes it an ideal dish for meal prepping or leftovers throughout the week.

Tips for Perfect Results

To achieve perfect results with this Fall Harvest Pizza With Butternut Squash Crust recipe, here are some tips that will come in handy:

1. Use fresh ingredients: When shopping for ingredients for this recipe, make sure that they are fresh and of high quality. Fresh vegetables and herbs will add more flavor and texture to your pizza.

2. Preheat your oven: Preheat your oven to 425°F (218°C) for about 15 minutes before baking your pizza. This will ensure that the crust is properly baked.

3. Roast the butternut squash: Roasting the butternut squash for the crust is a crucial step. Make sure that you peel and seed the squash, then cut it into 1/2-inch cubes before roasting it with olive oil, salt, and pepper. Roast it until it’s tender and slightly caramelized for maximum flavor.

4. Let the pizza dough rest: After preparing your pizza dough, let it rest for at least 30 minutes to allow the yeast to activate and rise properly. This will result in a more delicious, fluffy crust.

5. Layer toppings appropriately: When layering toppings on the pizza, start with the apple butter base, leaving a 1-inch border around the edges. Add sautéed fall vegetables like delicata squash, sweet potatoes, onions, and red bell peppers. Top it off with kale, apples, blue cheese crumbles, and sage leaves.

6. Don’t overload toppings: Although toppings are essential for adding flavor and texture to your pizza, don’t go overboard as this could result in soggy dough and unevenly cooked ingredients. Balance the ingredients by using them sparingly.

7. Cut it right: Use a sharp knife or pizza cutter to cut your pizza into slices without ruining the toppings or leaving uneven cuts.

By following these tips, you will achieve perfect results with this Fall Harvest Pizza With Butternut Squash Crust recipe. Enjoy!

Bottom Line

In conclusion, this fall harvest pizza with butternut squash crust recipe is a must-try for any culinary explorer who wants to indulge in the flavors of fall. Tieghan Gerard’s half-baked harvest inspired recipe layers spicy olive oil cheddar cheese, kale apples, roasted delicata and sweet potatoes atop a gluten-free crust recipe made of roasted butternut squash.

This pizza is not only flavorful but also has a beautiful appearance that will impress your loved ones. The dish is easily adaptable and can be created using different toppings such as mushroom, prosciutto, and winter squash or even a pizza base of your choice.

With helpful tips for perfect results provided above, plus instructions on how to make ahead, store and reheat the dish, not forgetting substitutions and variations guaranteed to satisfy everybody- a feast is surely coming your way!

So what are you waiting for? Get the ingredients ready, preheat the oven and start creating this amazing fall-inspired recipe. Trust me; you are going to love every bit of it.

Fall Harvest Pizza With Butternut Squash Crust

Fall Harvest Pizza With Butternut Squash Crust Recipe

Recipe by Rachel (Guindon) Piecuch. Made with a cheesy butternut squash and potato crust, this Gluten-FREE breakfast pizza is topped with our favorite fall flavors, including roasted vegetables and savory sausage.
No ratings yet
Prep Time 15 mins
Cook Time 1 hr 30 mins
Course Main Course
Cuisine Fusion
Calories 423.6 kcal


  • 1 pint cherry tomatoes, halved
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 red bell pepper
  • 1 (12 ounce) package jones dairy farm pork sausage
  • 2 onions, julienned
  • 2 cups yukon gold potatoes, grated
  • 3 cups butternut squash, grated
  • 1 cup sharp cheddar cheese, shredded, divided
  • 6 eggs, divided
  • 16 ounces sherry wine vinegar
  • 1/2 cup sugar
  • 3 sage leaves
  • 2 ounces blue cheese


  • Preheat the oven to 350°F.
  • Crust:
  • Toss cherry tomatoes in oil, salt and pepper and roast on sheet pan at 350°F for 10 minutes, set aside. Lightly oil skin of red bell pepper and place in oven on sheet pan. Roast, turning periodically, until soft and the skin is blackened so it can be easily removed. Peel and deseed, cut into thin strips and set aside.
  • In sauté pan heat small amount of oil and brown sausage, breaking into bite-sized pieces until fully cooked; remove from pan and set aside. In same pan cook onions over medium heat until caramelized, remove pan from heat.
  • Increase oven temp to 400°F.
  • Peel and grate potatoes and squash, press grated vegetables between paper towels to remove all moisture. Mix potatoes, squash, 1/2 cup cheddar cheese and 1 egg together until evenly combined. Season to taste with salt and pepper.
  • Lightly oil sheet pan. Using spatula press crust mixture into pan making a smooth even layer. Brush crust lightly with oil and bake 40 minutes or until golden brown.
  • Syrup:
  • While crust is baking, in small sauce pan over medium heat, whisk sugar into sherry vinegar until full dissolved. Add sage leaves and allow to simmer, stirring occasionally until thickened. Once a syrup consistency is reached, remove from heat and remove sage leaves.
  • Assembly:
  • To assemble pizza, sprinkle remaining cheddar cheese and crumbled blue cheese evenly over baked crust, repeat with roasted red pepper, caramelized onion, sausage and cherry tomatoes. One at a time, crack remaining eggs into small bowl, being careful not to break the yolk, and gently slide egg on top of pizza. Once all eggs have been placed carefully slide pizza back into oven and bake until eggs have reached desired doneness.
  • Serve:
  • To serve, drizzle pizza evenly with sherry syrup, slice and serve.

Your Own Notes


Serving: 289gCalories: 423.6kcalCarbohydrates: 32.1gProtein: 18.2gFat: 25.2gSaturated Fat: 9.7gCholesterol: 190.3mgSodium: 808.5mgFiber: 3gSugar: 17g
Keyword < 4 Hours, Breakfast, Free Of..., Meat, Pork, Vegetable
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